Download BR4345 DFY25 Instruction Book

BR4345 DFY25 Instruction Book
13/1/04
5:34 PM
Page A
Festia Deep Fryer
Breville is a registered trademark of Breville Pty. Ltd.
ABN 98 000 092 928
Creates golden crispy results everytime
Breville Customer Service Centre
Australian Customers
✉
Breville Customer Service Centre
Locked Bag 2000
Botany NSW 2019
AUSTRALIA
☎
Customer Service:
Fax
(02) 9384 9601
Email Customer Service
1300 139 798
[email protected]
New Zealand Customers
✉
Breville Customer Service Centre
Private Bag 94411
Greenmount
AUCKLAND, NEW ZEALAND
☎
Customer Service:
Fax
0800 288 513
Email Customer Service
09 271 3980
[email protected]
w w w. b rev i l le . co m . a u
INSTRUCTIONS FOR USE
© Copyright. Breville Pty. Ltd. 2003
Due to continual improvements in design or otherwise,
the product you purchase may differ slightly from
the one illustrated in this booklet.
PRINTED ON
RECYCLED PAPER
Model DFY25
Issue 1/02
Model DFY25
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Festia Deep Fryer
CONTENTS
Page
Breville Recommends Safety First
2
4
Know Your Breville Deep Fryer
6
How to Assemble/Disassemble Your Deep Fryer
7
Operating Your Deep Fryer
8
Auto Cut-Out Reset Button
10
Care and Cleaning
11
Cooking Guide
12
Handy Hints
13
Recipes
14
Congratulations
on your purchase of your new Breville Festia Deep Fryer
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BREVILLE RECOMMENDS SAFETY FIRST
We at Breville are very safety conscious. We design and manufacture consumer products with
you, our valued customer foremost in mind. In addition we ask that you exercise a degree of
care when using any electrical appliance and adhere to the following precautions:
READ ALL INSTRUCTIONS BEFORE OPERATING AND
SAVE FOR FUTURE REFERENCE
4
• Always turn the appliance off, then turn
off at the power outlet and then unplug
cord before attempting to move the
appliance and before cleaning.
• Do not immerse the appliance body,
supply cord or plug in water or any
other liquid.
• The appliance is not intended for use
by young children or infirm persons
without supervision.
• Do not leave the appliance unattended
when in use.
• Young children should be supervised
to ensure that they do not play with
the appliance.
• Always use the appliance on a dry,
level surface.
• Do not let the cord touch hot surfaces,
become knotted or hang from the edge
of benchtops.
• Do not place this appliance on or near a
hot gas or electric burner, or where it
could touch a heated oven.
• This appliance is for household use only.
Do not use this appliance for other than
its intended use. Do not use in moving
vehicles or boats. Do not use outdoors.
• Regularly inspect the supply cord, plug
and actual appliance for any damage.
If found damaged in any way, immediately
•
•
•
•
•
•
•
•
cease use of the appliance and return the
entire appliance to the nearest
authorised Breville Service Centre for
examination, replacement or repair.
Keep the unit clear of walls, curtains and
other heat sensitive materials (minimum
distance 200mm).
Always follow the maximum and
minimum quantities of oil stated in the
instructions and recipes.
Do not exceed the maximum fill level
(3 litres). Never overfill the bowl with oil.
Extreme caution must be used when the
appliance is filled with hot oil. Always
allow the appliance to cool before
removing the oil.
Do not move the deep fryer
during cooking.
When deep frying, ensure no water
comes in contact with hot oil as this will
cause splattering. Ensure that the deep
fryer is dry before adding any oil.
Never lean over the deep fryer when
lifting the lid. Excess trapped steam
creating during the cooking process will
be released when the lid is opened.
Never pour oil out of the deep fryer when
both the unit and oil are hot. Allow both
the unit and contents to cool completely
before removing oil.
BREVILLE RECOMMENDS SAFETY FIRST cont’d
• Always switch off then unplug the
appliance when not in use or storing.
• Always ensure the heater element and
controller are correctly positioned onto
the bowl assembly before connecting to a
power outlet.
• The installation of a residual current
device (safety switch) is recommended to
provide additional safety protection when
using electrical appliances. It is advisable
that a safety switch with a rated residual
operating current not exceeding 30mA be
installed in the electrical circuit supplying
the appliance. See your electrician for
professional advice.
• Strictly follow cleaning and
care instructions.
5
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KNOW YOUR BREVILLE FESTIA DEEP FRYER
Removable lid for easy cleaning
Wire mesh frying basket with hinged
handle. The handle folds inside bowl
for tidy storage
HOW TO ASSEMBLE/DISASSEMBLE
1. Remove lid by pressing the lid release
button and lifting off hinges.
2. The hinged basket is designed for
compact storage (see fig 1).
4. Lift front panel upwards and away from
unit (see fig 3).
Temperature ‘Ready’ light
Power ‘On’ switch
Fig. 3
Variable temperature control
Fig. 1
Lid release button
Safety reset button
5. Remove bowl by grasping rim of bowl and
lifting upwards (see fig 4).
3. To extend handle, squeeze the buttons of
either side of handle together. The handle
will click into place (see fig 2).
Cord storage
Removable enamel bowl with
3.0 litre oil capacity
Submerged heating element,
Cool Zone technology
Fig. 4
6. Reverse these steps to reassemble your
new deep fryer.
Fig. 2
Non slip feet
Removable control assembly
Totally dismantable for easy cleaning
6
7
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OPERATING YOUR BREVILLE DEEP FRYER
BEFORE FIRST USE
Remove all packaging materials and any
promotional labels from your deep fryer.
Wash the lid, removable bowl and wire
frying basket in hot soapy water and dry
thoroughly. Wipe inside of the bowl with a
damp cloth and dry thoroughly.
1. Place the deep fryer on a dry, level
surface. Ensure the deep fryer is not too
close to the edge of the bench top, and
that the power cord or basket handle
does not hang over the edge.
2. With the basket out of the deep fryer, add
oil to the bowl. Ensure not to add less
than the minimum level mark (2.5 litres)
or exceed the maximum level mark
(3 litres).
3. Close the lid.
4. Plug the power cord into a 230/240 volt
power outlet and turn the power ‘on’.
Turn the deep fryer temperature control
dial to the desired temperature. The red
power ‘On’ light will illuminate.
5. Preheat the oil at 190c until the ‘green’
temperature light illuminates. Then turn
the variable temperature control to the
desired temperature setting.
OPERATING YOUR BREVILLE DEEP FRYER cont’d
When cooking the first batch
of food, allow the deep fryer
to cycle on and off twice (as
indicated by the temperature
ready light) before placing
the food into the deep fryer.
This will take approximately
15-20 minutes.
6. Once the oil has preheated, place the
basket into the deep fryer, in the holding
position, so it is raised above the oil, with
the basket handle in the extended
horizontal position (see fig 6).
7. Add food to the basket. Do not fill
the basket so that it is more than
two-thirds full.
10. Raise the basket and place in holding
position for a few minutes to drain the oil
from the food, then serve (See fig 7).
Uniform-sized pieces will
cook more evenly.
8. Holding the fryer basket handle lift from
the holding position and gently lower the
basket into the oil.
9. When the food is cooked, turn on/off switch
to ‘Off’ then turn the power off at the
power outlet and unplug the power cord.
Fig. 7
11. Allow the deep fryer to fully cool before
emptying the oil and cleaning the unit.
Fig. 6
The basket handle must be
fully locked into place
before use.
ALWAYS ADD THE REQUIRED AMOUNT OF OIL BEFORE
DURING AND IMMEDIATELY AFTER COOKING, YOU MAY SEE STEAM RISING
SWITCHING THE POWER ‘ON’ AT THE POWER OUTLET.
THROUGH THE FILTER VENT OPENINGS IN THE LID. THIS IS NORMAL,
HOWEVER AVOID THIS AREA DURING COOKING TO PREVENT STEAM BURNS
POWER CORD NEEDS TO BE FULLY EXTENDED BEFORE USE.
NEVER EXCEED THE MAXIMUM FILL LEVEL (3 LITRES).
8
AS THE STEAM WHICH IS GENERATED IS AT A HIGH TEMPERATURE.
AS THE BASKET ITSELF GETS VERY HOT, ONLY USE THE HANDLE TO
HOLD OR CARRY THE BASKET FOR SERVING.
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OPERATING YOUR BREVILLE DEEP FRYER cont’d
COOL ZONE TECHNOLOGY
AUTO CUT-OUT AND
RESET BUTTON
Always add the required amount of oil
BEFORE switching the power on at the
power outlet. An Auto cut out safety switch
will be activated if the unit is turned on
without oil in the bowl.
To re-activate the unit, let the unit cool
and then reset by pushing the button on the
controller assembly.
The submerged heating element system on
this deep fryer allows oil to be heated more
effectively where the food is cooked.
Oil below the heating element is cooler
and allows cooked foods including crumbs to
sink to the bottom of the enamel bowl and
not cook any further.
This allows cleaner oil to be removed
from the bowl for re-use without the
inclusion of food particles.
The Cool Zone Technology results
in a lesser need to change cooking oil. Used
oil can be re-used more than in standard
deep fryers.
CARE AND CLEANING
• Before cleaning the deep fryer, always
make sure the unit is switched off then
disconnected from the power outlet.
• Make sure the unit and oil are completely
cool. Do not attempt to move or carry the
deep fryer while it is hot.
• Wash the basket in hot soapy water.
Dry thoroughly.
• Remove the front panel of the deep fryer
by lifting upwards (see fig 1).
Fig. 1
• Grasp each side of the removable bowl
and lift upwards (see fig 2).
• Empty the bowl of cooled oil. As oil can
be re-used several times (depending on
type of food cooked), filter the oil through
a fine sieve (such as a new chux cloth).
• The removable enamel bowl allows for
easy cleaning. Wipe down the bowl with
absorbent paper, then a damp cloth and a
little mild detergent. Finally wipe the
bowl with a clean damp cloth and dry
with a clean dry cloth.
• Wipe over the front panel and element
with a damp cloth and a little mild
detergent. Finish off with a clean damp
cloth followed by a clean dry cloth.
• The removable bowl and frying basket
and both dishwasher safe.
• Wipe over the outside of the unit with a
damp cloth and a little mild detergent.
Finish off with a clean damp cloth
followed by a clean dry cloth.
• Reassemble unit for storage.
Fig. 2
ALWAYS TURN THE APPLIANCE OFF, THEN TURN THE POWER OFF AT
THE POWER OUTLET AND THEN UNPLUG CORD BEFORE ATTEMPTING TO
MOVE THE APPLIANCE AND BEFORE CLEANING.
DO NOT UNDER ANY CIRCUMSTANCES IMMERSE THE CONTROL
ASSEMBLY OF THE DEEP FRYER, THE SUPPLY CORD OR PLUG IN WATER
10
OR ANY OTHER LIQUID.
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COOKING GUIDE
HANDY HINTS
The cooking times given in this chart are only a guide, and should be adjusted to suit the
quantity of food being deep fried.
FOOD
12
TEMPERATURE
APPROX. COOKING TIME
Fish (in batter)
180°C
5-7 minutes
Fish Cocktail Pieces (in batter)
170°C
4-6 minutes
Chicken Pieces (crumbed)
170°C
12-15 minutes
Prawn Cutlets (raw, crumbed)
180°C
3-4 minutes
Potato Wedges (pre cooked)
170°C
7-10 minutes
Potato Chips
190°C
5-6 minutes
French Fries (thin)
190°C
2-4 minutes
Onion Rings
190°C
2-4 minutes
Spring Rolls (small)
180°C
4-6 minutes
Mushrooms
160°C
4-5 minutes
Fruit Fritters
180°C
4-5 minutes
Food should be crisp when deep fried. If
results are soggy, it’s because the oil isn’t
hot enough. This can be attributed to one or
more of the following:
• Not enough preheating time to allow the
oil to get hot enough.
• Temperature setting is too low.
• Too much food in the basket (do not fill
more than two thirds full).
• Use a good quality oil. For best results
we recommend the oils listed. We do not
recommend fats that deteriorate quickly
such as lard or dripping. Deep frying in
butter or margarine is also not
recommended because of the low smokepoint temperatures.
• Oil can be re-used several times before it
starts to break down (smoke-point
decreases ie. The oil will burn at a lower
temperature). Filter the cooled oil
through a fine sieve then store in an
airtight container in a dark place. As oil
will absorb food flavours, it’s a good idea
to label the container with the type of
food the oil was used for. For example
you wouldn’t want to deep fry a dessert in
oil previously used for cooking fish. A fine
sieve can be a new chux cloth, paper
coffee filter or clean cotton material.
• Olive oil is not recommended for deep
frying due to its low smoke-point.
RECOMMENDED OILS
Vegetable oil:
A general term that refers to a blend of
oils extracted from various seeds and fruits.
Vegetable oil has a very mild flavour
and aroma. It is low in cholesterol and
saturated fats.
Sunflower oil:
The oil is extracted from the seeds of the
sunflower plant. It is pale yellow in colour
with virtually no flavour. Sunflower oil is
high in polyunsaturated fats and low in
saturated fats.
Canola oil:
Made from seeds of the canola plant. It is
relatively low in saturated fats, contains
Omega 3 fatty acids and has a bland
neutral flavour.
Safflower oil:
Safflower oil is derived from the seeds
from the safflower. It is strong in flavour,
rich in colour and has a high smoke-point.
Safflower oil is high in polyunsaturated fats
and vitamin E.
Peanut oil:
Peanut oil is obtained from the kernels of
the groundnut or peanut. It has a delicate
flavour, nutty odour and has a high smokepoint. Peanut oil is high in monounsaturated oil and vitamin E.
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Page 14
ENTREES AND LIGHT MEALS
CRUMBED BRIE WITH
STRAWBERRY SAUCE
Serves 4
4 x 125g Brie cheese
1 egg, beaten
1 tablespoon milk
1 cup dried breadcrumb
3 litres oil for deep frying
1. Coat cheese in combined beaten egg and
milk, then breadcrumbs. Once coated,
repeat coating in egg then breadcrumbs to
give a thick coating. Chill for 30 minutes.
2. Fill deep fryer with oil to maximum level.
Preheat to 180c with lid closed.
3. Deep fry cheese in two batches until
cooked and golden, approximately 2
minutes allowing oil to reheat between
each batch. Drain.
Serving suggestion: Serve as an entrée with
Strawberry Sauce and a salad garnish.
STRAWBERRY SAUCE
ENTREES AND LIGHT MEALS cont’d
SALT AND PEPPER CALAMARI
Serves 4
3 litres oil for deep frying
1
⁄2 cup corn flour
1 teaspoon salt
1 teaspoon finely ground pepper
500g calamari rings
1 egg white
2 tablespoons water
Sweet Thai Chilli Sauce
1. Fill deep fryer with oil to maximum level.
Preheat to 190c with lid closed.
2. Combine flour, salt, pepper, egg white
and water. Add to calamari in a large
plastic bag. Shake bag to coat calamari
evenly with flour mixture.
3. Deep fry in two batches for approximately
3-4 minutes allowing oil to reheat
between each batch. Drain.
Serving suggestion: Serve with chilli sauce
and salad as an entrée or light meal.
CRUMBED PRAWN CUTLETS
WITH GARLIC CHIVE
MAYONNAISE
Serves 4
750g (approx 36) green king prawns, peeled
and deveined, tails intact
250g plain flour
1 egg, beaten
1 tablespoon milk
1 cup dried breadcrumbs
grated zest 1 lemon
3 litres oil for deep frying
1. Coat prawns in flour, then the combined
beaten egg and milk, then breadcrumbs
mixed with lemon zest. Once coated,
repeat coating in egg then breadcrumbs to
give a thick coating. Chill for 30 minutes.
2. Fill deep fryer with oil to maximum level.
Preheat to 180c with lid closed.
3. Deep fry prawns in four batches until
cooked and golden, approximately 2-3
minutes allowing oil to reheat between
each batch. Drain.
1 punnet strawberries, washed and hulled
1 tablespoon sugar
1. Puree strawberries and sugar.
Serve chilled as an accompaniment to
Crumbed Brie.
GARLIC CHIVE MAYONNAISE
1
⁄2 cup mayonnaise
1
⁄4 cup sour cream
1 clove garlic, crushed
finely grated zest 1 lemon
2 tablespoons snipped chives
salt and pepper to taste
1. Combine mayonnaise, sour cream, garlic,
lemon zest and chives. Season to taste.
14
Serve chilled as an accompaniment to
Crumbed Prawn Cutlets.
SALMON CROQUETTES
Serves 4
2 large potatoes, peeled and diced
415g can pink salmon, well drained
1 small onion, finely chipped
grated zest and juice 1 lime
2 tablespoon chopped coriander or parsley
1 egg, beaten
1 cup grated tasty cheese
salt and pepper to taste
plain flour
2 eggs, beaten
3 cups plain flour
3 litres oil for deep frying
1. Boil potatoes until tender. Drain and
mash (yield approximately 2 cups).
Combine mashed potato, salmon, onion,
lime zest, juice, coriander, beaten egg
and grated cheese. Season to taste.
2. Divide and shape mixture into 12
sausage-shaped croquettes. Coat
croquettes in flour. Chill for 30 minutes.
3. Crumb the croquettes by placed them in
the egg mix, then the breadcrumbs. Chill
again for 30 minutes.
4. Fill deep fryer with oil to maximum level.
Preheat to 180c with lid closed.
5. Deep fry croquettes in two batches until
cooked and golden, about 4-5 minutes
allowing oil to reheat between each
batch. Drain.
Serving suggestion: Serve as a light meal
with salad.
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Page 16
ENTREES AND LIGHT MEALS cont’d
SPRING ROLLS
SAMOSAS
TEMPURA
Makes 8
3 litres oil for deep frying
350g pork mince
200g green prawn meat diced
1 tablespoon soy sauce
1
⁄2 cup finely diced water chestnuts
3 green shallots, finely sliced
spring roll wrappers
Makes 16
1 tablespoon oil
1 small onion, finely chopped
1 teaspoon crushed garlic
1 teaspoon curry powder or paste
150g potato, finely chopped
100g carrot, finely chopped
1 tablespoon frozen peas
4 sheets ready rolled shortcrust pastry
1 tablespoon milk
3 litres oil for deep frying
Tempura is a style of deep frying that
originated in Japan. It uses a very light
batter to coat seafood (particularly prawns)
and vegetables. Tempura is then traditionally
served with a light dipping sauce.
Food suitable for Tempura are:
* Prawns
* Whole button mushrooms
* Sliced sweet potato
* Fresh asparagus
* Whole beans
* Whole baby corn
* Cauliflower or broccoli florets
1. Combine all the filling ingredients and
mix well.
2. Place 1/4 cup of mixture onto each
wrapper and roll; secure the last rolled
edge with a drizzle of water.
3. Place the finished rolls onto a flat tray,
the rolls can be frozen and cooked at a
later date. These need to be defrosted
before cooking.
1. To prepare filling, heat oil in a saucepan.
Fry onion, garlic and curry powder until
onion is soft. Add potato and carrot.
2. Cover and cook on a low heat until
tender, approximately 10 minutes,
stirring occasionally. Add peas.
4. Fill the deep fryer with oil to the
maximum level and preheat to 180c.
3. Cool, then divide mixture into
16 portions.
5. Place up to 4 spring rolls into the basket
and carefully lower them into the oil.
Cook for 4-6 minutes or until golden
brown, allowing the oil to reheat
between each batch.
4. Cut out 16 x 12 rounds from pastry. Top
each with potato mixture and brush
edges of pastry with milk. Fold pastries
in half, pressing edges together.
5. Fill deep fryer with oil to maximum level.
Preheat to 190c with lid closed.
6. Deep fry samosas, 4 at a time until
golden, approximately 4-5 minutes
allowing oil to reheat between each
batch. Drain.
Serving suggestion: Serve as a starter to a
curry meal or as a light meal.
16
ENTREES AND LIGHT MEALS cont’d
TEMPURA BATTER
3 litres oil for deep frying
2 cups plain flour
2 egg yolks
2 cups iced water
selection of food from above list
1. Fill deep fryer with oil to maximum level.
Preheat to 190c with lid closed.
Serve with Tempura Dipping Sauce or
teriyaki sauce.
Tip: If batter becomes too
thick, thin down with extra
iced water.
When the basket is in the
lowered position always use
tongs and gently lower the
battered food into the oil.
TEMPURA DIPPING SAUCE
Makes 250ml
1
⁄3 cup soy sauce
1
⁄3 cup mirin or sherry
1
⁄3 cup strained chicken stock
1. Combine soy sauce, mirin and stock.
Serve as dipping sauce for Tempura.
Tempura Batter can also be used in recipes
other than the traditional Tempura. The
following recipes are examples.
2. To prepare batter, sift flour into a bowl.
Make a well in the centre. Add egg yolks
and iced water stirring until just
combined. The batter should be rough
and only half mixed. As batter will
thicken on standing, use immediately.
3. Coat food of choice in batter allowing
excess batter to drain off.
4. With basket in lowered position, deep fry
in small batches until pale golden,
approximately 4-5 minutes allowing oil to
reheat between each batch. Drain.
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Page 18
ENTREES AND LIGHT MEALS cont’d
HONEY PRAWNS
FISH AND CHIPS
Serves 4
3 litres oil for deep frying
16 green king prawns, peeled and deveined
1
⁄2 quantity Tempura Batter
1
⁄2 cup honey, warmed
1
⁄3 cup toasted sesame seeds
100g packet vermicelli noodles
Serves 4
1 1⁄4 cups plain flour
pinch salt
2 eggs, separated
250ml beer
1 tablespoon oil
3 litres oil for deep frying
4 boneless fish fillets (150g each)
4 potatoes, peeled and cut in 1cm
cubed chips
lemon wedges
1. Fill deep fryer with oil to maximum level.
Preheat to 190c with lid closed.
2. Coat prawns in batter allowing excess
batter to drain off.
3. With basket in lowered position, deep fry
in two batches until golden,
approximately 3-4 minutes allowing oil to
reheat between each batch.
4. Drain and drizzle with the warmed
honey, then toss in sesame seeds.
5. Deep fry noodles a bundle at a time until
the noodles rise to the surface,
approximately 2-3 seconds. Drain.
Serving suggestion: Serve prawns with
crispy noodles.
When the basket is in the
lowered position always use
tongs and gently lower the
battered food into the oil.
18
MAIN MEALS
1. To prepare batter, sift flour and salt into
a bowl. Make a well in the centre. Add
egg yolks, beer and oil. Beat until
smooth then stand for 30 minutes. Beat
egg whites until soft peaks form, fold
through batter.
2. Fill deep fryer with oil to maximum level
and preheat to 180c with lid closed.
Preheat an oven to 150c to keep fish
warm when cooked.
3. Coat the fish in batter allowing excess
batter to drain off.
When the basket is in the
lowered position always use
tongs and gently lower the
battered food into the oil.
If fish fillets have skin
on, remove the skin
otherwise the fish curls
up while frying.
TARTARE SAUCE
1
⁄2 cup mayonnaise
⁄4 cup sour cream
2 tablespoons chopped capers
2 tablespoons chopped gherkin
1 tablespoon chopped parsley
salt and pepper to taste
1
1. Combine mayonnaise, sour cream,
capers and gherkin. Season to taste.
2. Serve as an accompaniment to Fish
and Chips.
4. Deep fry fish in two batches until cooked
and golden, approximately 3-4 minutes
allowing oil to reheat between each
batch. Drain and keep warm.
5. Increase deep fryer temperature to 190c.
When heated, deep fry chips in two
batches until golden, approximately
12-15 minutes allowing oil to reheat
between each batch. Drain.
Serving suggestion: Serve fish and chips
with lemon wedges and Tartare sauce.
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Page 20
MAINS cont’d
CRUMBED LAMB CUTLETS
WITH GREEN TOMATO SALSA
Serves 4
12 frenched lamb cutlets
plain flour
2 eggs, beaten
2 tablespoons milk
1 cup dried breadcrumbs
3 litres oil for deep frying
1. Coat cutlet in flour, shaking off any
excess then coat in combined egg and
milk, then breadcrumbs. Repeat coating
in egg mixture and breadcrumbs to give
a thick coating. Chill for 30 minutes.
2. Fill deep fryer with oil to maximum level.
Preheat to 180c with lid closed.
3. Deep fry cutlets in three batches until
crisp and golden, approximately 5-6
minutes allowing oil to reheat between
each batch. Drain.
Serving suggestion: Serve with Green Tomato
Salsa. Accompany with mashed potato.
MAINS cont’d
GREEN TOMATO SALSA
ITALIAN MEATBALLS
SOUTHERN STYLE CHICKEN
1 cup parsley sprigs
1
⁄2 cup mint leaves
1 clove garlic, peeled
1 Spanish onion, quartered
2 green tomatoes, quartered
2 tablespoons olive oil
2 tablespoons lemon juice
Serves 4
400g beef mince
1 egg, beaten
1 cup fresh breadcrumbs
2 teaspoons crushed garlic
1
⁄2 teaspoon dried Italian herbs
plain flour
3 litres of oil for deep frying
Serves 4
3 litres oil for deep frying
1 cup flour
1
⁄2 teaspoon salt
1
⁄2 teaspoon ground black pepper
1 teaspoon paprika
8 chicken pieces (drumsticks, wings)
2 eggs, beaten
2 tablespoons milk
1. Place parsley and mint into a food
processor and process using pulse
button until roughly chopped.
2. Add garlic, onion, tomatoes, olive oil and
lemon juice. Process using pulse button
until just combined but still chunky in
texture. Serve chilled with lamb cutlets.
1. Combine mince, egg, breadcrumbs,
garlic and herbs. Form into 16 round
meatballs then coat in flour.
2. Fill deep fryer with oil to maximum level.
Preheat to 160c with lid closed.
3. Deep fry meatballs in two batches until
cooked and golden, approximately 10
minutes allowing oil to reheat between
each batch. Drain.
Serving suggestion: Serve with your
favourite pasta sauce and spaghetti.
1. Fill deep fryer with oil to maximum level.
Preheat to 170c with lid closed.
2. Sift flour, pepper and paprika into a
bowl. Coat chicken pieces in combined
beaten egg and milk then flour mixture.
3. Deep fry in two batches until cooked and
golden, approximately 15 minutes
allowing oil to reheat between each
batch. Drain.
Serving suggestion: Serve with corn
and salad.
To quicken cooking time,
boil the chicken pieces first
before crumbing.
.
20
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Page 22
ACCOMPANIMENTS AND GARNISHES
ACCOMPANIMENTS AND GARNISHES cont’d
FRENCH FRIES
DEEP FRIED MUSHROOMS
SHREDDED VEGETABLES
CROUTONS
Serves 4
3 litres oil for deep frying
4 potatoes
Serves 4
3 litres oil for deep frying
24 button mushrooms (approx 200g),
stalks trimmed
1 egg, beaten
1 tablespoon milk
cup fresh breadcrumbs
3 litres oil for deep frying
grated vegetables such as potato, carrot
or zucchini
3 litres of oil for deep frying
slices of day old bread, crusts removed
1. Fill deep fryer with oil to maximum level
and preheat to 160c with lid closed.
2. While waiting for oil to heat, peel and cut
potatoes into thin straws and soak in
water to prevent discolouration. When
ready to cook, drain potatoes will and pat
dry with paper towel.
3. Deep fry potato straws in two batches for
3-4 minutes and drain.
4. Increase the temperature to 190c and
cook the french fries for 3-4 minutes
to finish.
Allow oil to thoroughly
reheat and potato straws
to drain thoroughly in
between frying. Frying
twice will twice will give a
crisper result.
1. Fill deep fryer with oil to maximum level
and preheat to 150c with lid closed.
2. Coat mushrooms in combined egg and
milk then breadcrumbs.
3. Deep fry mushrooms until golden,
approximately 5 minutes allowing oil to
reheat between each batch. Drain.
Serving suggestion: Serve as an
accompaniment to chicken, or as a
fingerfood idea served with a dipping sauce
of sour cream and chopped chives.
1. Fill deep fryer with oil to maximum level
and preheat to 190c with lid closed.
2. Squeeze any excess moisture from
vegetables and pat dry thoroughly with
paper towel.
3. Mix some tempura batter through
the vegetables.
4. Deep fry about 1/2 cup at a time until
crisp and golden, approximately 2-3
minutes allowing oil to reheat between
each batch. Drain.
1. Fill deep fryer with extra oil to maximum
level and preheat to 190c with lid closed.
2. Cut bread into small cubes. Deep fry
about 1 cup at a time until crisp and
golden, approximately 1-2 minutes
allowing oil to reheat between each
batch. Drain.
Serving suggestion: Serve as a garnish for
soup or Caesar Salad.
Serving suggestion: Serve as a garnish.
CRISPY PARSLEY
3 litres of oil for deep frying
parsley sprigs
1. Fill deep fryer with oil to maximum level
and preheat to 190c with lid closed.
2. Wash parsley and pat dry thoroughly with
paper towel.
Use “baking” potatoes
for deep frying (ie desiree
and pontiac potatoes).
New potatoes are not
recommended due to their
high water content.
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3. Deep fry about 1⁄2 cup at a time until crisp
and golden, approximately 2-3 minutes
allowing oil to reheat between each
batch. Drain.
Serving suggestion: Serve as a garnish to
seafood dishes.
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BR4345 DFY25 Instruction Book
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Page 24
DESSERTS
DEEP FRIED ICE CREAM WITH
CARAMEL SAUCE
Serves 4
Full cream vanilla ice cream
500g 2 day old commercial Madeira cake,
processed into crumbs
3 eggs, beaten
1
⁄4 teaspoon milk
3 litres oil for deep frying
1. Place scone tray into freezer for 10
minutes to get really cold. Scoop ice
cream onto cold tray to make 8 balls.
Return to freezer immediately until ice
cream is very hard.
2. Meanwhile, break cake into small pieces
and process in a food processor or crumble
with fingers to yield 4 cups cake crumbs.
3. To coat ice cream, remove one ball at a
time from freezer. Using two spoons,
roll ice cream in combined egg and milk
then cake crumbs. Return to freezer
and repeat with remaining ice cream.
DESSERTS cont’d
4. Leave in freezer for a minimum 1 hour
then repeat coating in egg mixture then
cake crumbs to ensure a thick, firm
coating. Return to freezer for 15 minutes.
5. Fill deep fryer with oil to maximum level
and preheat to 190c with lid closed.
6. Deep fry ice cream in two batches until
golden, approximately 30 seconds allowing
oil to reheat between each batch. Drain.
Serving suggestion: Serve immediately with
Caramel Sauce.
CARAMEL SAUCE
BANANA FRITTERS
60g butter
3
⁄4 cup brown sugar
1 tablespoon cornflour
1
⁄2 cup water
1
⁄2 cup cream
pinch salt
Serves 4
1 cup self raising flour
1 teaspoon sugar
1 egg, beaten
2
⁄3 cup milk
1 tablespoon butter, melted
4 bananas, peeled and cut in three
3 litres oil for deep frying
1. Melt butter in saucepan or microwave.
Add brown sugar stirring until smooth.
2. Add cornflour blended with water; bring
to boil stirring until thickened.
3. Stir through cream and salt.
1. Sift flour into a bowl and make a well in
the centre. Add sugar, combined egg,
milk and melted butter.
2. Mix to a smooth batter and allow to stand
for 15 minutes before using.
3. Coat bananas in batter allowing excess
batter to drain off.
4. Fill deep fryer with oil to maximum level
and preheat to 180c with lid closed.
5. With basket in lowered position, deep fry
bananas in two batches until golden,
approximately 4-5 minutes allowing oil to
reheat between each batch. Drain.
Serving suggestion: Serve with ice cream.
Working one at a time
ensures ice cream
doesn’t melt.
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When the basket is
in the lowered position
always use tongs and gently
lower the battered food into
the oil.
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BR4345 DFY25 Instruction Book
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13/1/04
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NOTES
NOTES
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